|How very appetising!|
The next morning I chose Asda Walnut Tear and Share mini loaves. I gently decapitated four of them, and scooped out the middles, feeding the insides to our garden birds as a little treat... Then this was my basic Muffuletta construction:
Buttered the inside walls and underside of the tops of the loaves
Layered with: Chorizo, Mozzarella, German Salami, Olive Salad, Ham, Cucumbers in Brine (Sliced), Cream Cheese, Chorizo, Salami, Olive Salad, Peppers, Mozzarella
Then placed the loaf top back on, wrapped in foil, placed them on a plate with a plate on top, weighted down with FOUR cans of Tuna (one just didn't seem enough Asda!) and left them to refridgerate and 'gel' for about 8 hours.
I know what you're probably thinking - what a load of hassle for a sandwich, right? Sure there are quicker ways to do it, but when I took my mini muffulettas and they looked like this:
I was seriously delighted - they taste completely wonderful - and SO filling, these sandwiches are about 3 inches by 2 inches and are sufficient for a lunch or maybe with a few potato chips for dinner. I will be happy to spend time making these again - the effort definitely is worth the rewards. You've got to try them! Let me know how your muffuletta, muffelatta, muffalatta works out and what variances you make on the traditional New Orleans recipe!
Nanna Kate X